INSTANT POT: Barbecue Beef Sandwiches with Coleslaw and Spicy Pickles

Tags

, , , , , , ,

My friend Helen came over last week for an Instant Pot (IP) demonstration and to share a quick lunch we would make together. Well, actually I prepped; SHE cooked! Helen thought she wanted an Instant Pot–or similar–but needed to see it up close and personal before she made a final decision.  While she enjoyed the Cream of Pea Soup with Scallions, Mint, and Sharp Cheddar we made, she was interested in meat main dishes–thinking she’d like to skip using the stove once in a while. It’s a wonderful idea, especially come summer, but not something I’ve done a lot of.  I tested chicken recipes for America’s Test Chicken last year (see their new book!) and the rest of my electric pressure cooking has been vegetarian or oh-so-close. Just working my way through the process, I’d guess, but it was definitely time to branch out. By the way, she went home and ordered her IP! YAY!

Continue reading

Best Summer Sides from More Time at the Table

Tags

, , , , , , , , , , , , , , , , , , ,

Grilled Zucchini and Corn Salad

This week marks the beginning of weekend picnics, warm holiday get togethers, nights in the backyard, weeks at the beach, days at the cabin, and all kinds of thrilling grilling on your balcony or patio!  For fun, I ran through my TOP FAVORITE original summer sides on More Time at Table and brought them all together in one place just before Memorial Day.  I’ll keep perusing my files and as I find other luscious things I think you’d like, I’ll stick them in.  Be cool!

Continue reading

Cherry-Almond Breakfast Scones for a Royal Wedding Morning (Jammies Allowed!)

Tags

, , ,

Scones bring to mind something akin to a slow-paced and leisurely ambling sunny afternoon with time for a visit to the local tea shop or maybe a hour or two on the porch with a friend who happens to like to bake. Perhaps there’s a can’t-put-it-down novel to read while you nibble and sip or a string quartet playing in the next room…  (Sigh, sigh.)

Continue reading

Mother’s Day Bluebarb Pie with Violet’s Pie Crust

Tags

, , , , ,

Chris, left and Violet, right

I think of Violet as my loving friend Chris’s mom because that’s who she was to me. Of course Violet was VIOLET. And if you lived in Atwood, Kansas (population 1,222), you knew who that was.  You knew her rather well indeed if you happened to be a member of Atwood United Methodist Church where she directed the choir, organized many church suppers, and was the leader of the Altar Guild for oh-so-many years.

Continue reading

Easy Chicken Enchiladas with Instant Pot Bacon Pintos, Abuelita’s Rice, and Avocado Salad

Tags

, , , , , , ,

When it comes to Cinco de Mayo cooking, I’ve got these things going for me:

  1. I lived in way southern Texas (San Antonio) for four years. Hot is my only comment.
  2. Southern Colorado has been our home for most of twenty-two years.
  3. I’ve studied cooking more than a few times at the Santa Fe School of Cooking.
  4. My late dear friend and brother-in-law, Alfred Barrionuevo, was from Mexico and began his professional career as a chef. If you were in the kitchen with him, he was the teacher, and he had extraordinary passion for his cooking. Not only that, his much-loved mother–fondly called “Abelita”–passed on her simplest and best “Mexican” rice recipe to my sister, who then gave it me –nothing written down, you know. My version is in this post.

Continue reading

INSTANT POT: Cream of Pea Soup with Mint, Scallions, and Sharp Cheddar

Tags

, , ,

                   Stove top version included in the printable recipe below.

A few years ago, next-door neighbor Mike brought over a big dish of peas with pearl onions and fresh mint for the Easter potluck (he did that again this year as peas and mint–mushy or not– are a standout comfort spring bonus with lamb) and Easter Monday I discovered he’d left a big bagful in my fridge. It seemed time for some sort of pea soup and you’ll find that post here.  I loved that soup to death, but had sort of forgotten about it in the interim. It wasn’t split pea, though it might have been its third cousin twice removed.  Not dark and smokey with bacon, nor a homey thick, tummy full soup you’d want in the thick of winter, this was pea soup gone light and bright–and it was a gorgeous hue. (What are mushy peas?)

Continue reading

Italian-Style Braised Leg of Lamb

Tags

, ,

above: braised, cooled, chilled overnight, sliced and covered in its sauce right before warming in oven for serving the second day

Lamb, the meat of any-time-of-the-year special occasions, happy summer grilling, and winter warming stews, is the quintessential meat despite the infamous quote from, “My Big Fat Greek Wedding,”

Aunt Voula: What do you mean he don’t eat no meat?

[the entire room stops, in shock]

Aunt Voula: Oh, that’s okay. I make lamb.

Continue reading

Chicken-Cauliflower Chowder

Tags

, , , ,

I know. Chicken-Corn Chowder — the salty-cheesy kind with bacon and lots of soft potatoes– is what you’re thinking. I love that, too, and can remember the very first time I ate it in the kitchen of Woodlawn Planation. But this is a tad different and works to do that sad? but stupendous thing folks sometimes find so difficult–

use up the leftovers.

Continue reading